Description
Thomas Keller’s Slow Cooker Cassoulet is a rich, comforting French-inspired stew featuring tender pork shoulder, smoky chorizo, creamy beans, and a savory tomato base, slow-cooked to perfection. With layers of deep flavor and a crispy breadcrumb topping, this dish showcases traditional cassoulet elements made easy using a slow cooker.
Ingredients
Units
Scale
Meat and Protein
- 3 1/2-4 lb. boneless pork shoulder
- 3 tsp kosher salt, divided
- 1 tsp black pepper
- 4 ounces thick-cut bacon or diced pancetta
- 1 1/2 pounds cooked or smoked Spanish-style chorizo sausage
Vegetables and Aromatics
- 3 medium yellow onions, coarsely chopped (or 2 large onions)
- 1 head of garlic, halved crosswise
- 1/4 cup chopped Italian parsley, plus more for garnishing
Liquids and Canned Goods
- 2 cups dry white wine (Sauvignon Blanc, Chardonnay, or similar)
- 28 oz. peeled Italian plum tomatoes, coarsely chopped
- 2 cups low-sodium chicken broth
Dry Ingredients and Others
- 2 Tbsp canola oil
- 1 cup panko-style breadcrumbs
- 12 cups cooked Great Northern beans or cannellini beans, drained (approximately 7 cans)
Instructions
- Prepare Pork: Trim the pork shoulder of excess fat and cut into 8 pieces. Place in a large bowl with 2 tsp kosher salt and 1 tsp black pepper, tossing to coat evenly. Set aside.
- Toast Breadcrumbs: In a large skillet over medium-high heat, combine canola oil and panko breadcrumbs. Stir occasionally for 4-6 minutes until breadcrumbs turn golden brown and are toasted through. Transfer to an airtight container and set aside.
- Cook Bacon: Slice bacon into ½-inch strips and cook them in the same skillet over medium heat for 4-5 minutes until crispy. Remove and place on paper towels to drain excess fat. Reserve bacon fat in skillet.
- Sauté Pork: Add half of the pork pieces to the skillet with bacon fat and cook for 1-2 minutes per side until browned. Remove and repeat with remaining pork pieces. Set browned pork aside.
- Cook Onions: Add chopped onions and the remaining 1 tsp kosher salt to the skillet. Cook, stirring occasionally, for 6-7 minutes or until onions soften and become translucent.
- Reduce Wine: Pour in the dry white wine and simmer for 8-10 minutes until the wine reduces by half, concentrating the flavors.
- Add Tomato and Broth: Stir in tomato paste, chopped tomatoes, and chicken broth. Combine thoroughly and transfer this mixture into your slow cooker.
- Prepare Sausage and Beans: Slice chorizo diagonally into ½-inch slices and add them to the slow cooker along with the cooked beans, browned pork pieces, and halved garlic head.
- Slow Cook: Cover the slow cooker and cook on low for 9-10 hours, until the pork is tender enough to shred easily with forks.
- Finish Cassoulet: Remove and discard the garlic halves. Mix in the toasted breadcrumbs and chopped parsley into the slow cooker until well incorporated. (Optionally, you can squeeze the softened garlic cloves into the cassoulet for extra flavor but avoid leaving the whole halves in when serving.)
- Rest Before Serving: Allow the cassoulet to stand for 30 minutes to let the flavors meld and the texture set.
- Garnish and Serve: Spoon the cassoulet into bowls and top each serving with crispy bacon strips, additional fresh parsley, and a pinch of kosher salt for added brightness and texture.
Notes
- If available, substituting duck fat for canola oil adds authentic flavor depth.
- Make sure to drain canned beans thoroughly to avoid excess liquid in the cassoulet.
- For a deeper smoky flavor, consider using smoked chorizo or adding smoked paprika.
- The cassoulet can be made a day ahead and reheated to enhance the flavors.
- Leftovers can be stored covered in the refrigerator up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 85mg
